Classic Split Top Hot Dog Buns – How We Should Be Rolling

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When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same dough and shape it into logs instead of rounds. I mean, come on…how hard is that? Turns out, that was just the grocery store talking. I’d been so used to eating those insipid side-split rolls, it took seeing a photo of a lobster roll to remember what a real hot dog buns are supposed to be like.



Please Note: As I mention, this is the exact same dough as our hamburger bun recipe. Click here to watch the official dough video
Ingredients to make 8-10 hot dog buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann’s “RapidRise” Yeast)
1 cup warm water (105 F.)
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (*about 3 1/2 cups)
*Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
Bake at 375 degrees F. for about 20 minutes, or until golden-brown

Source recipe:

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